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The Best Vegan Pasta Sauces

Spaghetti Vino Rosso

  • Author: Jewish Food Hero
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: Serves 8-10


  • 12 garlic cloves, finely chopped

  • 3 tbsp extra-virgin olive oil (plus extra to serve)

  • 1 tsp crushed red pepper flakes

  • 16 tbsp unsalted vegan butter, cut into 1” pieces, divided

  • 2 bottles of red wine (750ml bottles)

  • Kosher salt

  • 2lbs spaghetti noodles

  • 1 cup nutritional yeast


  1. Over medium heat, combine 3 tbsp olive oil with the finely sliced garlic in a big Dutch Oven.

  2. Add the red pepper flakes and 2 tbsp butter, then cook, occasionally stirring, until the garlic is fragrant but not colored (around 3 minutes).

  3. Add the two 750ml bottles of red wine, increase the heat to medium-high, and bring everything to the boil.

  4. Let it cook uncovered for 20-25 minutes or until the wine has reduced by two-thirds. Cover and keep warm.

  5. Meanwhile, for around 3 minutes less than the package instructions, boil the pasta in salted water.

  6. Drain the spaghetti, then add to the red wine sauce with the additional 14 tbsp of butter.

  7. Set the Dutch oven over medium heat and bring the sauce back to a simmer.

  8. Cook for around 3 minutes, frequently tossing to ensure every noodle is well coated by the sauce and the sauce has thickened nicely.

  9. Taste and season (if necessary), then divide the pasta between bowls.

  10. Serve with a drizzle of olive oil and lots of grated parmesan.

Keywords: red wine, pasta, vegan

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